Crispy Baked Kale Chips with Quick Curry Ketchup
Recipe GLPR417d39f9202ca9
Tender kale leaves transformed into irresistibly crispy, golden chips through oven-roasting, served alongside a vibrant curry-spiced ketchup dipping sauce. This wholesome snack combines the earthy flavor of kale with warm spices for a satisfying, plant-based treat.
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Ingredients
1 bunch fresh kale
1 tablespoon olive oil
Flaky sea salt to taste
1/2 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/2 teaspoon dried onion flakes
1/4 teaspoon garlic powder
Directions
Preheat your oven to 325°F. Line two rimmed baking sheets with parchment paper. Strip the kale leaves from their stems, then rinse and thoroughly pat them dry. Tear the leaves into medium-sized, bite-sized pieces.
Place the torn kale in a large bowl. Drizzle with the olive oil and massage gently with your hands until every piece is evenly coated with oil. Season lightly with flaky sea salt.
Spread the oiled kale in a single, uncrowded layer across the two prepared baking sheets. Place in the preheated oven and bake for 8 minutes.
Rotate both baking sheets and continue baking for 6 to 8 minutes more, until the kale is golden and crispy. Watch closely toward the end, as the chips can burn quickly. Remove from the oven and let cool for 2 to 3 minutes.
While the kale bakes, prepare the curry ketchup: In a small bowl, combine the ketchup, curry powder, turmeric, dried onion flakes, and garlic powder. Stir until well blended and allow to rest until the chips are ready to serve.
Transfer the cooled kale chips to a serving platter and serve alongside the curry ketchup for dipping.
